Japanese-style muffin

Ingredients

• 400 gtofu
• about 300 gfresh spinach
• 4–5sun-dried tomatoes in oil
• 4–5 tablespoonsbreadcrumbs
• 3 slicessliced bread, such as a soft loaf or stale bread
• 1 clovegarlic
• 1 tablespoonextra-virgin olive oil
• 2 tablespoonssoy sauce
• 130 mlplain soya drink
• to tastesalt and pepper

Instructions

1. 1

   Cook the spinach

   Heat the olive oil in a frying pan with the garlic clove. Add the thoroughly washed spinach and a pinch of salt, cover and cook for about 15 minutes. Roughly chop the spinach and set it aside.

2. 2

   Soak the bread

   Soak the bread slices in the soya drink, then squeeze them well.

3. 3

   Mix the ingredients

   Crumble the tofu finely by hand. Add the spinach, chopped sun-dried tomatoes, salt, pepper, breadcrumbs, soy sauce and squeezed bread. Mix everything by hand briefly until the mixture is even and firm.

4. 4

   Shape and steam

   Use two spoons to shape the mixture into quenelles. Steam them for about 30 minutes, then leave the meatballs to firm up for five minutes before serving.

What are Japanese-style muffins?

Despite the title, these are savoury steamed tofu and spinach quenelles rather than baked muffins. They are shaped with spoons like small meatballs, then cooked gently in steam instead of being fried.

The recipe pairs tofu and spinach with the savoury notes of soy sauce and sun-dried tomatoes. Bread soaked in soya drink and breadcrumbs help bind the mixture into a firm shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The tofu contributes protein and some fat, while the bread, breadcrumbs and soya drink provide most of the carbohydrates. Olive oil and the oil-packed tomatoes also add fat. Serve with salad or vegetables to round out the plate.

Choosing the ingredients

Tofu: crumble it finely by hand so it combines evenly with the chopped spinach and other ingredients.

Spinach: wash it thoroughly and cook it covered before chopping. The recipe calls for about 300 g fresh spinach.

Bread and breadcrumbs: the soaked bread brings softness, while the breadcrumbs help make the mixture compact enough to shape.

Getting the mixture right

Soaked bread: squeeze it well after soaking in the soya drink, as directed, before adding it to the bowl. This keeps the mixture from becoming too wet.

Mixing: work the ingredients together by hand for a short time, until the mixture feels uniform and holds together. Shape the quenelles with two spoons.

Steaming and doneness

Steaming: cook the shaped mixture for about 30 minutes. Arrange the quenelles so they are not crowded, allowing steam to circulate around them.

Resting: leave the cooked meatballs to firm up for five minutes before serving. This brief pause helps them hold their shape when lifted.

Timing the preparation

The spinach cooks for about 15 minutes, and the shaped quenelles steam for about 30 minutes. The recipe does not give an overall preparation time, so allow extra time for washing, chopping, soaking and shaping.

Serving ideas

Serve the quenelles warm as a main course or as part of a larger spread. A crisp salad or simply cooked vegetables make a fresh contrast to their soft texture.

Rice or another grain can make the meal more substantial. Taste before adding extra seasoning, since both the soy sauce and sun-dried tomatoes contribute savoury flavour.

Recipe notes & tips

• Wash the spinach thoroughly before cooking it.
• Roughly chop the cooked spinach so it mixes easily with the tofu.
• Squeeze the soaked bread well before adding it to the mixture.
• Mix until the ingredients are evenly combined and the mixture feels compact.
• Leave the quenelles to rest for five minutes after steaming before serving.

Variations

• Fresh herbs: mix in chopped parsley for a fresh herbal note.
• More garlic: add extra garlic if you prefer a stronger savoury flavour.
• Chilli: add a little chilli to give the mixture some heat.
• Alternative greens: use another cooked leafy green in place of some of the spinach.
• Crisp accompaniment: serve with a crunchy salad to contrast with the soft quenelles.

Common mistakes to avoid

• Wet bread: squeeze it firmly after soaking so excess liquid does not loosen the mixture.
• Large spinach pieces: chop the cooked leaves roughly before mixing for more even quenelles.
• Uneven mixing: combine the ingredients until the mixture is uniform so each quenelle holds together.
• Crowded steamer: leave space around the quenelles so steam can circulate.
• Skipping the rest: allow the cooked quenelles to firm up for five minutes before serving.

How to store

Store cooled leftovers in a covered container in the fridge and eat within 2–3 days. Reheat gently until hot throughout, using a steamer or microwave.

Frequently asked questions